Wednesday, July 3, 2013

Need Inspiration for the 4th of July?

Then let us inspire you! Here are some of our favorite recipes that use berries and will help celebrate our independence day! All of these recipes can be found on our Pinterest board under Harmonious Berry Blends.

First up is Blueberry, Strawberry, & Jicama Salsa adapted from

Yeild: About 3 Cups of Salsa
Prep: 5 Minutes
Total: 5 Minutes

1 cup fresh Sunset Valley Organics blueberries
1 cup diced Sunset strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving

 In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.

Note-this salsa is also great with grilled fish or chicken. It is best eaten the day it is made.

Tiramisu Mixed Berry Trifle from Driscoll's
Prep: 40 
Servings: 6
  • 1 package (16 ounces) Sunset Valley Organics Strawberries
  • 1 1/2 cups heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla or almond extract
  • 1 packages (8 ounce each) mascarpone cheese, at room temperature
  • 1 packages (3 ounces) lady finger cookies
  • 2 packages (6 ounces or 1 1/3 cups each) Sunset Valley Organics Raspberries
  • 1 package (6 ounces or 1 1/3 cups each) Sunset Valley Organics Blackberries
  • 1 package (6 ounces or 1 1/4 cups each) Sunset Valley Organics Blueberries
  1. Reserve 6 small strawberries for garnish. Hull and puree remaining strawberries in a blender until smooth. Strain through a fine mesh sieve to remove seeds (you should have about 1 1/4 cups puree). Set aside. Whip heavy cream, sugar and vanilla extract with an electric mixer until stiff peaks form. Place mascarpone in a large bowl and beat with a rubber spatula until smooth. Fold in whipped cream in three additions until evenly blended.
  2. To assemble trifles: Reserve about 1/2 cup each raspberries, blackberries and blueberries for trifle topping.
  3. Dip one-half lady fingers in strawberry puree until lightly soaked and layer on bottom of 6 serving glasses. Top each with an even layer of remaining blackberries and blueberries. Top each with layer of about 1/4 cup whipped cream mixture, spreading evenly. Top each with second layer of remaining lady fingers dipped in strawberry puree. Top each with even layer of remaining raspberries. Top each with even layer of remaining whipped cream mixture. Top each with even layer of reserved raspberries, blackberries and blueberries. Garnish each serving with 1 reserved strawberry. Refrigerate until ready to serve.
4th of July Trifle from Fancy Frugal Life
  • Pint of Sunset Valley Organics Strawberries
  • Pint of Sunset Valley Organics Blueberries
  • Loaf of Sara Lee Pound Cake (CUT IT LONG WAYS!)
  • Star cookie cutter
  • Whip Cream
  1. Cut out stars from the pound cake with the cookie cutter.
  2.  Arrange the Strawberries, Blueberries, Pound Cake, and Whip Cream to look pretty.
  3. Refrigerate until serving or serve immediately.   

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